The best delicious Carrot Cake #02 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake #02 recipe today!
Hello my friends, this Carrot Cake #02 recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake #02 is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake #02.
What Makes This Carrot Cake #02 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake #02.
Ready to make this Carrot Cake #02 Recipe? Let’s do it!
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2 c All-purpose flour
2 c Sugar
2 ts Baking powder
1 ts Baking soda
1 ts Salt
2 ts Cinnamon
1 1/2 c Oil
3 c Grated carrots
4 Eggs
1/2 -(up to)
1 c Pecans; chopped
-ICING-
8 oz Softened cream cheese
1 Box powdered sugar
2 ts Vanilla
1/2 Stick butter; softened
CAKE: Sift dry ingredients into large bowl. Add oil & mix thoroughly. Add
eggs, one at a time. Mix thoroughly. Fold in carrots & pecans. Pour into 3
greased & floured 9-inch pans. Cook at 325 for 30 minutes. Cool. ICING:
Cream butter & cream cheese until smooth. Add vanilla & sugar. Ice between
layers & on top. (NOTE: Additional ingredient: 1 small can crushed
pineapple. Drain, reserving juice. Use a LITTLE pineapple juice with the
icing. Punch holes in each layer of cake as you stack layers, drizzling
pineapple juice on cake before icing each layer. After icing, put drained
pineapple & chopped pecans on top.)
RITA A. JOHNSON
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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